|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of containers still have food debris and stickers after they have gone through a cleaning procedure. CDI- sent equipment back through dish machine. REPEAT VIOLATION |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed chicken cooling with plastic wrap covering product. CDI- uncovered product and educated Person In Charge (PIC) that when cooling product down, it is okay to leave uncovered to facilitate heat transfer quickly. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
{4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most of the equipment in the dish pit wet stacked after they have gone through a cleaning procedure. REPEAT VIOLATION |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed most of the equipment in the kitchen has build up, food debris, and other residue built up. REPEAT VIOLATION |